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Garlic Scape and Fennel Frittata
Author Becky's Mindful Kitchen
- 5 garlic scapes, finely diced
- 1 bulb fennel, finely diced
- 1 small onion, finely diced
- 1 bunch kale or chard, finely chopped
- 12 eggs
- 1/2 c milk
- optional: bacon or ham, diced
- cheese: I used fresh mozzarella, but any cheese works to top the frittata with
- salt and pepper, red pepper flakes
- Harvest Tuscan Herb Olive Oil
Preheat oven to 400. In a large cast iron or stainless steel pan, heat a few tablespoons of olive oil and sauté vegetables until fennel is translucent and scapes are tender. Salt and pepper to taste and add in meat (optional). In a separate bowl, beat together eggs and milk with 1 tsp salt and 1/2 tsp pepper. If using a cast iron pan, simply pour egg mixture into pan and mix together with the vegetable. Top with cheese and bake until cheese is turning brown and frittata is firm to the touch with a little give. If not using cast iron, mix together eggs and veggies in the pan and then transfer to round cake or pie tins and bake. (you can also use a casserole dish)